Affiliations
1Mount Allison University, New Brunswick, Canada
Acknowledgements
1Maximilian Berthold and 1Douglas A. Campbell
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Introduction
Aim and Objectives
- This experiment aims to isolate wild yeast from the bark and leaves of oak trees and the fruit and bark of apple trees.
- We tested wild yeast strains against commercial yeast for the rate of alcohol production, alcohol tolerance, varied culturing temperatures, and the qualitative observations of strains during isolation.
- We successfully isolated yeast from apple tree bark, oak tree leaves, and brewer yeast.
- We were not successful in isolating yeast from the apple fruit, oak tree bark and the negative control (air) samples.
Hypothesis
- We hypothesize that commercial yeast will outperform the wild yeast strains in alcohol production rate and alcohol tolerance (Scholes, Pollock, and Lewis 2021).
- We also hypothesize that commercial yeast will be more viable than the wild yeast strains (Scholes, Pollock, and Lewis 2021).
We tested the following:
- Viability (%) of the isolated yeast strains.
- The specific gravity from the brew of each yeast strain isolated.
- Alcohol tolerance of the yeast strains.
Materials & Methods
Sampling methods done as instructed by (Sukhvir and Kocher 2019), (kowallikSystematicForestSurvey2016?), and (Batista and Fernandes 2015)
Photos of plated samples, taking during isolation of colonies.
AppleTreeBark Yeast Sample Grown at 37 degree Celsius in YPD Broth/Agar (SampleID, 7)
